Jalepeno Jelly

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: HOT PEPPER JELLY : : -------------------------------------------------------------------------------- : MMMMM----- Recipe via Meal-Master (tm) v8.02 : : Title: HOT PEPPER JELLY : Categories: Jelly, Spices, Personal : Yield: 1 servings : : 1/2 c Hot Red Chiles; seeded : -and coarsely chopped : 1/2 c Hot green chiles; seeded : -and coarsely chopped : 1 c Chopped onion : 1 1/2 c Vinegar : 5 c Sugar : 2 Pouches liquid pectin : : This Southern recipe is very good served with country ham or with : green beans or peas. : : PLACE THE HOT CHILES, onion and vinegar in a food processor or : blender. Process until very fine. Pour the sugar into a heavy : non-aluminum pot. Stir in the chile mixture, bring to a boil, and : boil for 1 minute. Remove from the heat and stir in the pectin. Let : sit 5 minutes and then remove the foam with a slotted spoon. Ladle : into sterilized jars and seal. Turn the jars upside down occasionally : to keep the chiles mixed until the jelly is cool and set. This jelly : makes wonderful Christmas gifts too. : : Makes 10 Cups : : NATHALIE DUPREE : : PRODIGY GUEST CHEFS COOKBOOK : : --------------------- : Jalapeno Apricot Jelly : Recipe By : : Serving Size : 1 Preparation Time :0:00 : Categories : Dips & Spreads Canning, Preserves, Etc. : Amount Measure Ingredient -- Preparation Method : -------- ------------ -------------------------------- : 1/2 c Jalapenos : -- stems and seeds removed : 1 lg Red bell pepper : -- stems and seeds removed : 2 c Cider vinegar : 1 1/2 c Chopped dried apricots : 6 c Sugar : 3 oz Liquid pectin : 3 To 4 dr red food coloring* : -- (I omitted) : *My note: Although the recipe calls for food coloring, the apricots, : jalapenos and red pepper combine to make a beautiful orange color on : their own, and I didn't add any food coloring. I think it would : spoil the effect. : : Put jalapenos, bell pepper and vinegar in blender. Puree until : coarsely ground and small chunks remain. : : Combine apricots, sugar and chili mixture in large saucepan. Bring : to a boil. Boil rapidly for 5 minutes. Remove from heat and skim : off any foam that forms. : : Allow mixture to cool for 2 minutes. Then mix in pectin and food : coloring, if using. : : Pour into sterilized jars, seal and cool. (I processed in a boiling : water bath for 10 minutes.) : : Yield: 3 pints. (I got 7 half pints.) : : Gerlach writes: "This recipe calls for apricots, but peaches, : nectarines and pears work equally well. Any fresh green chile can : also be substituted depending on your heat preference. Serranos will : make it hotter; roasted, peeled New Mexican chiles will tame it down." : : From Nancy Gerlach's "Fiery Fruits" article in "Chile Pepper: The : Magazine of Spicy Foods," May/June 1990. Vol. IV, No. 3. Pp. 30-31. : Electronic format by Cathy Harned. : : : ------------------ : JALAPENO PEPPER JELLY : Categories: Bar-b-q, Desserts : Yield: 1 servings : : 1 lg Green pepper, cut into : Quarters : 2 Fresh jalapeno peppers, : Seeds and ribs removed : 6 1/2 c Sugar : 1 1/2 c Cider vinegar : 3 oz Liquid fruit pectin : -optional- : Several drops green food : Coloring : : Dinely chop green pepper and jalapeno peppers using a : food processor or knife. In 1-1/2 quart Dutch oven, : combine green pepper mixture, sugar and vinegar. : Bring to boil on range-top; reduce heat. Cover and : simmer, stirring often, about 15 minutes or until : pepper mixture tuns transparent. Stir in pctin; add : food coloring, if desired. Return to full rolling : boil; boil hard, uncovered, 1 minute, stirring : constantly. Remove from heat. Skim off any foam with : metal spoon. Pour at once into hot sterized half-pint : jars, seal, using metal lids of parafin. Serve with : cream cheese and assorted crackers. : : ----- :

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